CN1102345C - Coated frozen confectionary article and method for making it - Google Patents

Coated frozen confectionary article and method for making it Download PDF

Info

Publication number
CN1102345C
CN1102345C CN98126531A CN98126531A CN1102345C CN 1102345 C CN1102345 C CN 1102345C CN 98126531 A CN98126531 A CN 98126531A CN 98126531 A CN98126531 A CN 98126531A CN 1102345 C CN1102345 C CN 1102345C
Authority
CN
China
Prior art keywords
sandwich
batter
goods
dressing
glycoprotein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CN98126531A
Other languages
Chinese (zh)
Other versions
CN1225243A (en
Inventor
O·阿米尔
C·A·森德兰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Publication of CN1225243A publication Critical patent/CN1225243A/en
Application granted granted Critical
Publication of CN1102345C publication Critical patent/CN1102345C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
    • A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)

Abstract

The present invention manufactures an iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.

Description

Frozen confectionery products of parcel and preparation method thereof
The present invention relates to a kind of ice confection goods of batter parcel and the method for making this goods.
Freezing cake be a kind of comprise with batter parcel by ice confection make sandwich, the food of particularly fried Deep-fried doughnut type.Usually, with living batter thin layer be wrapped in ice cream sandwich around, and whole immersion boils in the oil, and is fried ripe and make batter explode into brown.Because the direct and hot batter layer of ice cream contacts to cause and can not avoid heat exchange, and part is dissolved in preparation process, thereby this goods must consume rapidly.For the industry manufacturing that reaches this type products with can transport and distribute, it is necessary solving these difficulties.
Variety of way has been proposed to solve the heat insulation of sandwich and batter in the prior art.
For example, at EP-A-217, in 409 patent applications, made a kind of will be by the fried semi-finished product goods of consumer oneself, this goods comprise by the ice cream that is suitable for fried multiple coatings composition parcel sandwich, and said multiple coatings composition comprises first layer liquid with sandwich adhesion, and the second layer is that crumbs are admixed in the ground floor, and this second layer itself wrapped up by the 3rd layer of batter, and is then that whole goods are freezing.
For example, according to US-A-4,708,881 patents, can be in the freezing machine of refrigerator, tunnel type or swinging frozen in two steps margarine oil Deep-fried meatballs or ice cream novelty goods.At first freezing sandwich under the temperature conditions that produces the maximum ice crystal, outside refrigerator, carry out intermediary operation then, with sandwich decoration or be coated with and wrap up in, and in identical refrigerator with the joint product of lower Temperature Treatment gained.Can be coated with the wrapped folder heart and whole fried with fluid composition though this patent has been mentioned, not describe these operations.
At FR-A-2, in 353,229 patents; it is sandwich and it is wrapped in baking in the wheaten food laminated composites of flattening-out to form ice cream; this laminated composites comprises the pantostrat of a protectiveness raw material, be positioned at sandwich near and make and bake wheaten food and sandwich heat insulation, and with its whole freezing with cook ripe.
The purpose of this invention is to provide a kind of ice confection goods, these goods are by wrapping up sandwich composition that freezing composition is made with cooking ripe batter, it has not needed the heat guard effect so that the sandwich and heat insulation intermediate layer of batter, and batter needn't absorb that freezing composition dissolves and the liquid that produces thus.
Goods of the present invention are characterised in that it comprises the sandwich of the direct freezing composition making of wrapping up of coated composition, and wherein coated composition is made by cooking the ripe loose fritter that adds glycoprotein of inflating of beating.
In a specific embodiment, goods of the present invention are by the sandwich lollipop of forming (lolly), and its shape comprises sunk part, i.e. hollow parts, and comprise hand-held roller.
In a specific embodiment, ice lolly sugar is made up of the ring-type Deep-fried doughnut.
In content of the present invention, so-called " fried " batter generally is meant common Deep-fried doughnut or the pancake of being made by flour, egg, milk, sugar, oil, water and salt.
Coated composition comprises and adds glycoprotein, promptly egg white and sugar mixture, preferred every 60-70wt% egg white comprises 30-40wt% sugar.In adding glycoprotein, beat egg white and add glycoprotein and play the pine inflation so that make.The preferred egg white that uses through pasteurize, or from the viewpoint of functional character, any substitute that is suitable for egg white that particularly has foamability and the gel ability under heat effect.This substitute can be made by for example lactose haemocyanin or soybean protein.Can also use the mixture of modified cellulose and/or hydrophilic colloid, as the mixture of modified cellulose and xanthans or your glue of guanidine.The preferably about 0.2g/cm of density that adds glycoprotein 3
In coated composition, add glycoprotein in every 70-95wt% fritter and account for 5-30wt%, account for about 10wt% in preferred every about 90wt% fritter.
As another kind of method, the batching that composition can be added glycoprotein is blended directly in the fritter, then its initiation is inflated or made to its dozen pine.
Therefore, the coated composition whipping is bubbled to the volume of 20-150%, promptly it has 0.45-0.95g/cm 3Preferred about 0.9g/cm 3Density.
The remarkable part of the used coated composition of the present invention be it can with Any shape by make sandwich of freezing composition in addition comprise the sandwich of projection and sunk part, wrap up regularly to having homogeneous thickness by dipping, particularly have one during with its hole of running through when sandwich, as ring-type, this is because the mobility of coated composition.
In addition, this coated composition has the ability that forms heat guard, to for example heat insulation by the fried heat-flash exchange that brings of deep layer.Can observe when finishing in fried 45 seconds down for 180 ℃, the sandwich temperature of ice confection still is maintained at about below-20 ℃.Therefore, from freezing sandwich being immersed in the coated composition can directly be carried out to frying, and needn't take intermediary operation in oil by freezing sclerosis.
For example, with regard to this particular case of ring-type lollipop, another advantage of the present invention is that the rod by wherein comes given hand-held article and comprises that fried step is feasible, and do not slacken the adhesion degree of rod in freezing composition is sandwich, although this sandwich flange of ring that can only depend on is arrested, promptly with the low relatively thickness of freezing composition, for example only about 22mm.
The invention still further relates to the method for the ice confection goods of making above-mentioned parcel, it is characterized in that: 1) will form sandwich freezing composition refrigeration so that make its surface temperature not be higher than-40 ℃, 2) folder that will freeze is immersed in and beats loose adding in the fried batter of glycoprotein fluid oil of inflating, 3) the sandwich of dressing fried a period of time making under the fried ripe temperature of dressing, and 4) goods are freezed to low temperature so that it is freezed and harden.
It is sandwich to use any pressure to be cooled to very the method for the low temperature freezing composition that freezes.Preferably this sandwichly is immersed in 6-20 second in the liquid nitrogen, and preferably flooded about 10 seconds.
Then, wrap up, preferably by being immersed in the batter bath sandwich with the above-mentioned glycoprotein batter that adds of playing the pine inflation.
Batter can be cooked ripe by any cooking method, for example it is passed through convection type baking oven, infrared ray baking oven, and it is contacted with heat-conducting plate or band, as the steel plate of heating, perhaps it is immersed in the oil of heating.This operation can be preferably under about 180 ℃ about 40-60 second.
To for example in comprising the tunnel of liquid nitrogen stream, carry out by sandwich and cook that combined article that ripe dressing batter forms is freezing can not to be higher than-40 ℃ any way by the temperature of guaranteeing dressing and sandwich each face with cure step and to carry out at last, preferably carried out about 30 minutes.
Illustrate the present invention by the particular that describes below and by accompanying drawing, wherein:
Fig. 1 is the front view of goods,
Fig. 2 is along goods middle part longitudinal sectional view.
Umber and percentage is all by weight except that other indication among the embodiment.
Embodiment 1
28.4 parts of common wheat powder and salt, 2.2 portions of skimmed milk powers and 13.5 parts of crystal sugars are mixed in positive mixer, add 6.8 parts of liquid shell egg and 34.2 parts of water afterwards, all be distributed in the liquid until this powder through pasteurize.Then, add 4.5 parts of sunflower oils and thoroughly mix this mixture, obtain uniform batter.
Individually, the glycoprotein that adds that begins with 62.5 parts of pasteurize egg white and 37.5 parts of crystal sugars is beaten under middling speed by beetling machine, until obtaining firm denseness, this mixture density is about 0.2g/cm 3
Add glycoprotein with 10 parts and be spiked in the above-mentioned batter, so as to obtain evenly, beat the pine inflation, thin oil explodes batter, density is 0.9g/cm 3And its foam of having beaten to 34% volume.
Under about-5 ℃, extrude the coreless rolls of vanilla icecream, and cut into annulus, insert a flat rod to its flange place, obtain the blank material.Freezing the blank material to sandwich place in the tunnel type refrigerator be-30 ℃, then by rod taking-up and submergence 5 seconds in liquid nitrogen bath.The blank material is immersed in after 4 seconds in the fritter of playing the pine inflation 5 seconds, and after 20 seconds, the blank material that has wrapped up the batter pantostrat of uniform thickness immersed in 180 ℃ the sunflower oil 45 seconds so that it is fried ripe.Will fried goods after 15 seconds be placed on the cold drawing and the refrigeration tunnel by comprising-40 ℃ of liquid nitrogen 30 minutes, in the packing machine of " packing flows ", carry out external packing then, and in household freezer, be hardened to and sandwichly be-30 ℃.
The goods of gained are whole to have wrapped up continuous batter, and batter is evenly distributed on all surfaces of sandwich ring and is cooked ripe uniformly with constant thickness.
Embodiment 2
Remove by directly the cellulose of 0.5 part of modification, 4 parts of egg white and 0.4 part of xanthans, 10 parts of substitutes that add glycoprotein as embodiment 1, be spiked into and make sugaring albumen batter in other batching, and beat batter so that with the inflation of its dozen pine, reaching density is 0.95g/cm 3And outside the foam of having beaten to 30% volume, process by embodiment 1.
The goods of gained are whole to have wrapped up continuous batter, and batter is evenly distributed on all surfaces of sandwich ring and is cooked ripe uniformly with constant thickness.
In Fig. 1 and Fig. 2, goods comprise by the ring-type of ice cream making sandwich 1, and it has evenly wrapped up and has cooked ripe batter layer 2.The hand-held rod 3 of spatula shape sticks in the whole thickness of ice cream ring, and and batter-coated flushing.

Claims (11)

1. ice confection goods, these goods comprise:
Make sandwich of freezing composition of annular and
Adhere to this sandwich dressing, this dressing comprise cook ripe, contain play the pine inflation add the glycoprotein batter, it was beaten and is spumed to about 20 volume % about 150 volume % extremely before boiling, and had density about 0.45 to about 0.95g/cm 3, and when this batter boils in 180 ℃ of oil, exist with the thickness that forms the thermal barrier of protecting this ring, and this dressing freezes after fried.
2. according to the goods of claim 1, it is characterized in that it forms by comprising sandwich lollipop, wherein sandwich shape comprises that sunk part is a hollow parts, and it comprises a hand-held rod.
3. according to the goods of claim 2, it is characterized in that lollipop is the ring-type Deep-fried doughnut.
4. according to the goods of claim 1, it is characterized in that fritter is Deep-fried doughnut or the pancake batter of being made by flour, egg, milk, sugar, oil, water and salt, and described batter comprises the glycoprotein that adds of 5-30wt% interpolation, and the described glycoprotein that adds is made up of the mixture of egg white and sugar.
5. according to the goods of claim 4, the described glycoprotein that adds is made up of the mixture that every 60-70wt% egg white comprises 30-40wt% sugar.
6. according to the goods of claim 1, it is characterized in that adding that mixture that glycoprotein is to use modified cellulose and/or hydrophilic colloid directly forms in batter itself.
7. according to the goods of claim 1, it is characterized in that this batter dressing has 0.9g/cm 3Density.
8. make the method for the ice confection goods of the described parcel of claim 1, it is characterized in that following steps:
1) will form sandwich freezing composition refrigeration to making its surface temperature not be higher than-40 ℃,
2) sandwich being immersed in that will freeze contains in the liquid fritter of playing the pine inflation that adds the glycoprotein batter of playing the pine inflation,
That 3) will wrap up sandwichly fries a period of time making under the fried ripe temperature of dressing, and
4) goods are freezed to low temperature so that it is freezed and harden.
9. according to the method for claim 8, it is characterized in that by dipping 6-20 second in liquid nitrogen with the sandwich refrigeration of freezing composition.
10. according to the method for claim 9, it is characterized in that by in liquid nitrogen, flooding about 10 seconds with the sandwich refrigeration of freezing composition.
11., it is characterized in that not being higher than-40 ℃ any way by sandwich and the last freezing and cure step of cooking the combined article that ripe dressing batter forms by the temperature of guaranteeing dressing and sandwich integral body finishes according to the method for claim 8.
CN98126531A 1997-12-18 1998-12-18 Coated frozen confectionary article and method for making it Expired - Fee Related CN1102345C (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP97203996A EP0925722B1 (en) 1997-12-18 1997-12-18 Coated confectionery article and method of production
EP97203996.0 1997-12-18

Publications (2)

Publication Number Publication Date
CN1225243A CN1225243A (en) 1999-08-11
CN1102345C true CN1102345C (en) 2003-03-05

Family

ID=8229079

Family Applications (1)

Application Number Title Priority Date Filing Date
CN98126531A Expired - Fee Related CN1102345C (en) 1997-12-18 1998-12-18 Coated frozen confectionary article and method for making it

Country Status (12)

Country Link
US (1) US6338863B1 (en)
EP (1) EP0925722B1 (en)
CN (1) CN1102345C (en)
AR (1) AR017901A1 (en)
AT (1) ATE251845T1 (en)
AU (1) AU752628B2 (en)
BR (1) BR9805416A (en)
CA (1) CA2253718A1 (en)
DE (1) DE69725594T2 (en)
EG (1) EG22009A (en)
ES (1) ES2207705T3 (en)
ZA (1) ZA9811580B (en)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6491958B1 (en) * 1998-01-16 2002-12-10 Tip Top Investments Frozen novelties and their manufacture
CN1101145C (en) * 2000-11-20 2003-02-12 林暨平 Method for preparing deep fried ice-sucker
US20030203077A1 (en) * 2002-04-26 2003-10-30 Bart Charles Waffle ice cream sandwich & method
WO2004091305A1 (en) 2003-04-11 2004-10-28 Cargill, Incorporated Pellet systems for preparing beverages
US20050136158A1 (en) * 2003-12-23 2005-06-23 Michael Paparo Binding a previously prepared grain-based product to a support member
ES2245892B1 (en) * 2004-07-09 2006-11-01 Jose Pozo Leal PRODUCT PREQUINED FOOD WITH HANDLE TO FACILITATE ITS FRITURE AND LATER CONSUMPTION.
KR200376348Y1 (en) * 2004-11-19 2005-03-11 석선열 Jelly candy
US20070254071A1 (en) * 2006-04-28 2007-11-01 David Michael & Co., Inc. Method of making a frozen food product
WO2007132448A2 (en) * 2006-05-11 2007-11-22 Raz Ben Shohan A storage device coupled to an aliment
CN102488070A (en) * 2011-12-14 2012-06-13 陈超 Crisp iced candy and production process for same
EP2806756B1 (en) * 2012-01-26 2021-10-27 Incredible Foods, Inc. Enclosing materials in natural transport systems
US20140161942A1 (en) * 2012-05-21 2014-06-12 Tomi J. Newberry Fried food product on a stick
US20130034635A1 (en) * 2012-05-21 2013-02-07 Newberry Tomi J Fried food product on a stick
CA2875273A1 (en) 2013-10-30 2015-04-30 Louis G. Klause Methods of preparing a stratified frozen confection for hand consumption, and related confections
WO2016062616A1 (en) * 2014-10-23 2016-04-28 Unilever Plc Coated frozen confection
US10645949B2 (en) 2014-10-23 2020-05-12 Conopco, Inc. Coated frozen confection
US10334868B2 (en) 2016-06-16 2019-07-02 Sigma Phase, Corp. System for providing a single serving of a frozen confection
EP3471550A4 (en) 2016-06-16 2020-02-26 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10426180B1 (en) 2016-06-16 2019-10-01 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10543978B1 (en) 2018-08-17 2020-01-28 Sigma Phase, Corp. Rapidly cooling food and drinks
US11470855B2 (en) 2018-08-17 2022-10-18 Coldsnap, Corp. Providing single servings of cooled foods and drinks
US10612835B2 (en) 2018-08-17 2020-04-07 Sigma Phase, Corp. Rapidly cooling food and drinks
US11781808B2 (en) 2019-04-09 2023-10-10 Coldsnap, Corp. Brewing and cooling a beverage
US11337438B2 (en) 2020-01-15 2022-05-24 Coldsnap, Corp. Rapidly cooling food and drinks
TW202202790A (en) 2020-06-01 2022-01-16 美商寇德斯納普公司 Refrigeration systems for rapidly cooling food and drinks
CN112006064A (en) * 2020-08-07 2020-12-01 常熟市桂鑫园食品有限公司 Preparation method and eating method of ice cream stuffed bread
US11827402B2 (en) 2021-02-02 2023-11-28 Coldsnap, Corp. Filling aluminum cans aseptically
ES2925320B2 (en) * 2021-03-31 2023-02-27 La Ibense 1892 S L PROCESS OF MANUFACTURING ICE CREAM WITH THE SHAPE OF A ROSA AND PRODUCT OBTAINED

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0217409A2 (en) * 1985-10-03 1987-04-08 International Fried Ice Cream Frozen novelty suitable for deep frying
DE4322927A1 (en) * 1993-07-09 1995-01-12 Gommel Christian D Process for producing an icecream preparation
WO1995020883A1 (en) * 1994-02-04 1995-08-10 Unilever Plc Ice confections

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB201100A (en) * 1922-12-09 1923-07-26 Earney Banks Vaughan A frozen confection & process for producing same
US1813099A (en) * 1929-07-09 1931-07-07 Elliott M Story Edible container
GB846777A (en) * 1956-10-22 1960-08-31 Atlas Powder Co Improvements in or relating to water-in-oil type emulsifiers
AU4866369A (en) * 1969-01-03 1970-09-17 EISER and GYULA ORDON ANDREAS Grilled icecream
US4020188A (en) * 1975-11-28 1977-04-26 Forkner John H Cooked dough having a frozen dessert filling and method therefor
JPS6156045A (en) * 1984-08-27 1986-03-20 Meiji Milk Prod Co Ltd Multilayered ice and its making method
JPS61185176A (en) * 1985-02-13 1986-08-18 Ajinomoto Reitou Shokuhin Kk Production of frozen food
ES2051851T3 (en) * 1987-06-15 1994-07-01 Sbp Inc EDIBLE WITH CONTENT OF CELLULOSE OF PARENCHYMA CELLS.
JPH05130833A (en) * 1990-06-06 1993-05-28 Kanebo Ltd Method for transporting food and device used therefor

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0217409A2 (en) * 1985-10-03 1987-04-08 International Fried Ice Cream Frozen novelty suitable for deep frying
DE4322927A1 (en) * 1993-07-09 1995-01-12 Gommel Christian D Process for producing an icecream preparation
WO1995020883A1 (en) * 1994-02-04 1995-08-10 Unilever Plc Ice confections

Also Published As

Publication number Publication date
AU752628B2 (en) 2002-09-26
ES2207705T3 (en) 2004-06-01
EG22009A (en) 2002-05-31
EP0925722A1 (en) 1999-06-30
AU9712498A (en) 1999-07-08
CN1225243A (en) 1999-08-11
ATE251845T1 (en) 2003-11-15
ZA9811580B (en) 2000-06-19
US6338863B1 (en) 2002-01-15
AR017901A1 (en) 2001-10-24
DE69725594D1 (en) 2003-11-20
BR9805416A (en) 2000-04-11
CA2253718A1 (en) 1999-06-18
DE69725594T2 (en) 2004-04-29
EP0925722B1 (en) 2003-10-15

Similar Documents

Publication Publication Date Title
CN1102345C (en) Coated frozen confectionary article and method for making it
CN100352361C (en) Coating and composite frozen confections
US20090269452A1 (en) Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
KR102053447B1 (en) Method for Making Semi-finished Frozen Strawberry Whipped-cream Cake
AU2002337130A1 (en) Coating and composite frozen confections
WO2006052582A2 (en) Ice cream novelty product
CA2265962A1 (en) Composite ice cream confectionery article, and manufacturing process
KR101276373B1 (en) Semi-finished frozen whipped-cream cake and a method of making the same
JP2005529601A (en) Process for producing frozen intermediate products for sweet or salty pie, and intermediate products produced
JPH1066502A (en) Production of pie cake
JP2585824B2 (en) Combination frozen dessert and its manufacturing method
JP2011229446A (en) Topping material composition for caramelization
KR20060072973A (en) Fried ice cream and its manufacturing method
JP3915286B2 (en) Method for producing souffle confectionery
JPH0375134B2 (en)
JP3624509B2 (en) Souffle for hot souffle and its manufacturing method
MXPA98010716A (en) Article confited, frozen and coated and method for your elaborac
JPS58158124A (en) Production of bean jam contained bread having ice cream sealed therein
JPH08298933A (en) Hot souffle and its production
JPH0239844A (en) Freeze-cooked bread for hors d'oeuvre and production thereof
RU2354119C1 (en) Confectioner's goods
JPS58183043A (en) Preparation of fried ice cream
JP2003052309A (en) Baked confectionery-containing ice cream
JP2001045963A (en) Crispy pizza for heating with microwave oven and its production
JPS62248476A (en) Method for molding creamy food

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
C19 Lapse of patent right due to non-payment of the annual fee
CF01 Termination of patent right due to non-payment of annual fee